Chicken Enchilada Soup

I've been cleaning out my cupboards and frozen left overs. I can get mighty creative!  Last night I came up with Chicken Enchilada Soup. Here's the recipe:

3 Cups Chicken Stock (Whenever I bake chicken, I drain the juice and freeze it)

2 Cups Veggie Stock (I always have this in the freezer. I keep all of my odds & ends of veggies, toss them into freezer bags and freeze until I have about 3 bags. I then boil them up, strain them and freeze the broth)

1 Large Can of Green Enchilada Sauce 

1 Large Can of Pinto Beans, drained & rinsed

4 Bell Peppers, diced small

1/2 Bag of Sliced Carrots

2 Cups Leftover, Chopped Up Chicken

Grated Cheddarella

Salt to taste

DIRECTIONS:

Add all of the liquids together in the pot.  Add the veggies and chicken. Bring to a boil then turn down to a simmer just until the veggies are tender. Add salt to your taste. Serve and top with cheese. 

I made cheese quesadillas to go with the soup. 

Enjoy!

*picture isn't the greatest because I asked my daughter to take it. Sorry!*